Impossible Flan from My Sweet Mexico

"This dessert, also called chocoflan, gets its name from a magical thing that occurs in the oven," explains Fany Gerson in her cookbook My Sweet Mexico. That magic is one of separation: a layer of cake batter and a layer of uncooked flan go into a cake pan, and after 30 minutes in the oven they've switched places; the cake is on top and the flan, perfectly set, is on the bottom. My Sweet Mexico is just one of the 75 e-cookbooks you can score — along with a 32-gig iPad — if you enter our Holiday Cookbook Library iPad Giveaway.

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